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Spinach Artichoke Dip [Vegan]

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Thick chunks of artichoke and spinach fill the not-too-cheesy sauce and perfectly top tortilla or pita chips! It's the perfect dip for sharing...if it lasts that long!

In a large cast iron skillet, combine olive oil and onions; heat until translucent, about 5 minutes. Add garlic and cook for about 2 more minutes. Once garlic and onions are cooked and smelling delicious, add chopped artichokes and spinach. Stir and cook on medium heat until spinach wilts.

Shut off heat and add contents of food processor to skillet. Stir well. Add 3/4 of the breadcrumbs and all the vegan mozzarella cheese to the mixture, stirring again. At this point you’ll have a thick, veggie filled, yellowish mixture that will smell cheesy and awesome. Try and resist! Its light years better after being cooked.

Spread the rest of the bread crumbs on top of the mixture, then cover the cast iron pan with aluminum foil. Bake for 20 minutes.

Remove aluminum foil and bake for 10-15 more minutes, until mixture is bubbly and melty and hot! Let cool for 5 minutes before serving with tortilla or pita chips. Enjoy!

Nutritional Information

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AUTHOR & RECIPE DETAILS

I'm Amber, the author of Fettle Vegan. I made the transition to a plant-based diet about six years ago. I was born and raised in a town in Maine and grew up eating an omnivorous diet, feasting on plants and animals we grew and harvested ourselves. These days, Alex and I live in Long Beach, California with our Pit Bull Maddie. I do the cooking and the photographing, he does the taste-testing and social media. We make a great team!

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